French Cider and Mustard–Braised Chicken
By :6 Ingredients or Less Cookbook by Ivy Manning
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Hard apple cider is a common cooking ingredient in Normandy, France, a region that produces some of the world’s best cider. In this rich French dish, bone-in chicken thighs are sautéed with bacon and braised with cider and mushrooms. It’s delicious served over cooked egg noodles.
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Course Main Course
Cuisine French
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Thighs, Mushrooms, Mustard
Prep Time 10 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 2 slices bacon thick cut, chopped
  • 8 chicken thighs bone in, skin removed and fat trimmed
  • Salt and pepper
  • 4 cups cremini mushrooms quartered ( 8 ounce )
  • 2 large shallots thinly sliced ( 3/4 cup )
  • 1 1/2 cups hard apple cider bottled, (12 fluid ounces)
  • 2 tbsp mustard grainy
Course Main Course
Cuisine French
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Thighs, Mushrooms, Mustard
Prep Time 10 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 2 slices bacon thick cut, chopped
  • 8 chicken thighs bone in, skin removed and fat trimmed
  • Salt and pepper
  • 4 cups cremini mushrooms quartered ( 8 ounce )
  • 2 large shallots thinly sliced ( 3/4 cup )
  • 1 1/2 cups hard apple cider bottled, (12 fluid ounces)
  • 2 tbsp mustard grainy
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Instructions
  1. Select SAUTÉ and adjust to NORMAL/MEDIUM heat. Add the bacon and cook, stirring occasionally, until the bacon is browned, 3 to 4 minutes. Transfer to a bowl with a slotted spoon; leave the drippings in the pot. Season the chicken all over with salt and pepper. Add half of the chicken to the pot and cook until browned on one side, 3 minutes. Transfer to a plate. (This step adds flavor to the sauce. Do not brown the other half of the chicken.)
  2. Add the mushrooms and shallots to the pot and sauté until the shallots are tender, 3 minutes. Add the cider and mustard and bring to a simmer, scraping up any browned bits on the bottom of the pot. Press CANCEL.
  3. Add all of the chicken, any accumulated juices, and bacon to the pot. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 20 minutes. Make sure the steam valve is in the “Sealing” position. (Or you can SLOW COOK it—see below.)
  4. When the cooking time is up, quick-release the pressure. Remove the lid and transfer the chicken and vegetables to a serving dish with a slotted spoon. Cover with foil and set aside.
  5. Select SAUTÉ, adjust to MORE/HIGH heat, and bring to a simmer. Using a ladle, skim any liquid fat that pools on top of the sauce and discard. Cook until the sauce is reduced by half, 5 minutes. Press CANCEL. Pour the sauce over the chicken and serve.
Recipe Notes

SLOW COOK IT: In Step 3, select SLOW COOK, adjust to NORMAL/MEDIUM
heat, and set for 7 to 8 hours. Place the lid set to “Venting” or use a pan
lid that fits snugly on the pot. Proceed with the recipe as directed.